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Daylight to 11.....shiners of course....here and there....caught at least 20...they do like the shade....kept these 13...some pretty nice....these will keep momma happy for awhile....she will eat them every day simmered down in a skillet.....
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That's some fine viddles
Good job Bruce
What landing did you use ? I understand they are closing the landing under I10. Oh, by the way, nice catch. I would like to go tomorrow or Fri. But I don't know what landing to use.
Congratulations again, Mr. Bruce. Great job, even if you did murder a few shiners. LOL. Just kidding.
The closing was on the TV news tonight. Don't remember when it starts, but channel 3 Lafayette would have it on their website.Quote:
Originally Posted by Tinker
Perfect right there Bruce. That's what I'd do and call it good with that. I don't need to catch a 100. :rolleyes:
Looking good their Bruce. I have been tempted by the low water, but starting to catch over this way now.Quote:
Originally Posted by prefers shiners
Nice Catch PS.
I used the landing under I10 but it is closed now.....if you go, continue down the interstate and get of at the Henderson exit, about 5 miles from the rest area, turn left and go under the interstate and turn left at the first red light, go thru the town of Henderson until you come to a T intersection at the levee (Pats, the restaurant, will be on your left), turn right and go about 1 mile till you see the sign "Basin Landing", turn left and go over the levee and you are at the launch....good luck and be safe...Quote:
Originally Posted by Tinker
Way to go prefers.Good enough of catch to keep anyone smiling!!!:biggrin
Nice little haul you have there.. thanks for the pictures and report
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Mr. Bruce would you mind telling me how she simmers them down in a skillet. I am always looking for another way to eat them other than fried. Fried is good, but just like something different from time to time. Please share the recipe if you have one. Thanks.Quote:
Originally Posted by prefers shiners
She cooks them in a little coconut oil.....she used to use olive oil....seasons it now with just lemon pepper....I think you could use just about any seasoning on these sacs to suit your own taste.....it would be hard to mess up a good boneless fillet....course, I like mine cut up in chunks, rolled in mustard, shaken in Zatarains seasoned mix and fried at 350 deg......Quote:
Originally Posted by Pastor
Pastor for a different taste and texture we sometime season the fillets to taste and then sauteed them in pure unsalted butter. Cook on one side then carefully flip them over. Cook until they flake or actually fall apart. Very good.
"gene''
Thanks Mr. Bruce and Mr. Gene for sharing a new way to cook me up some crappie. I almost made some etouffee with a few filets the other day, but changed my mind because of time and just baked them. Ya'll ever made etouffee with crappie?
Pastor I think for an etouffee you'd have to be very careful not to have the fish break up in the pot. Perhaps cook the etoufee with a little shrimp in it for flavor and then when done put some fish chunks rather than fillets into the gravy for a few minutes to cook without stirring. The chunks would be more likely to hold together.
"gene"
Nice Bruce! I need to get over there and make another trip with you! Thanks for posting.
Very nice
Nice sink shot PS. Looks like you've got em dialed in.